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Topic: Anticipating my 2stone Inferno (Read 5310 times)

As most of you are aware, I'm about to move into the realm of Neapolitan pizza. My 2stone Inferno should be here in a few weeks and I'm chomping at the bit to add Neapolitan to my pizza making repertoire.

About the tomatoes, I've never been happy with San Marzano tomatoes, so I thought I'd try these (in addition to my 6-in-1 tomatoes). Several members here have said that the Sclafani tomatoes are great.

Yes, I know that pepperoni doesn't belong on a Neapolitan pie, but I'm going to make one nonetheless.

The dough tray kit is something that I've always wanted, so this is an excuse to accessorize.

I already have a wooden peel, but the metal peel looks easier to use plus it allows the excess flour to shake through so there's less flour on the oven floor.

I'm planning to buy some mozzarella di bufala at my local speciality store for the pizza Margherita that I love so much.

That's a good list. I've got the GI. Metal 20 inch handle pizza peel and it is just the right length for my 2stone Inferno. Regarding the dough trays, I've found that I never use them for NP pizza. My HR ratio is 62% or higher. After 24 hours balled at 65F, the dough balls spread out and turn into pancakes and are difficult to remove from the tray. Further, unless you put 2 dough balls per tray, they will meld into each other. Thus, I use only plastic tupperware type containers which are narrow enough they hold they shape of the dough. I'm also using an old 32 bottle wine fridge for fermentation and it won't accommodate the dough trays.

It gets the job done but isn't very efficient since there are gaps between the bristle rows so extra brushing is needed. I've been looking for a real pizza oven brush that has a head with minimal height and haven't found anything yet.

I also recommend the GI Metal perforated peel. I have a 15" and a 13".

Some may diagree, but I say start with the less expensive ingredients that you can find. Mistakes can happen early and, occasionally often. It hurts to lose a pizza with costly ingredients.I've had to trash a few.

I also recommend the GI Metal perforated peel. I have a 15" and a 13".

Some may diagree, but I say start with the less expensive ingredients that you can find. Mistakes can happen early and, occasionally often. It hurts to lose a pizza with costly ingredients.I've had to trash a few.

I saw JoeG using a GI Metal perforated peel with his WFO setup, I loved how a quick shake causes the excess flour to fall through the holes.

It gets the job done but isn't very efficient since there are gaps between the bristle rows so extra brushing is needed. I've been looking for a real pizza oven brush that has a head with minimal height and haven't found anything yet.

i'm making a pizza utility app (currently "sourdough timer" and "ingredient quantity calculator"). works on smartphones, tablets and computers. check it out and give suggestions!http://pizzautility.makebendrink.com/

After 24 hours balled at 65F, the dough balls spread out and turn into pancakes and are difficult to remove from the tray. Further, unless you put 2 dough balls per tray, they will meld into each other.

Good point. I did purchase the proofing trays because they look beautiful, and they are nice to have - but I use them more often for proofing my bagels - the sourdough does seem so relaxed it flattens and spreads into each other, especially the larger balls at 250 to 270 grams.

I don't think a scraper is necessary. Since after each pizza is baked, there is a bit of flour on the stone, I use the brush to clean it off. I'm not sure a scraper would clean off the small bits of burnt flour dust. Also, any burnt cheese brushes right off with minimal effort.

I saw JoeG using a GI Metal perforated peel with his WFO setup, I loved how a quick shake causes the excess flour to fall through the holes.

I'd suggest not shaking. If the flour is going to fall out, it will do so when you launch. Shaking on the peel will cause the pie to contract. You can easily loose an inch or more of diameter - making everything too thick.

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza." Craig's Neapolitan Garage

Steve, I have a set of those and have not had an issue with 280-300g doughballs fermented in the fridge. I do oil them pretty well, but they usually do not get big enough to make it difficult to get out.

I use 3 to 6 cup round plastic bowls, like Gladware, Ziploc or Rubbermaid take-alongs. But, I've found that store-brand plasticware is oftentimes best suited for dough...and cheaper. Look for a flat bottom. Check your local grocery, and even the dollar store.

For me, a brief spritz of non-stick spray in the container and dough slides right out.

Steve, I have a set of those and have not had an issue with 280-300g doughballs fermented in the fridge. I do oil them pretty well, but they usually do not get big enough to make it difficult to get out.

Mine get stuck and I have to finesse them out without blowing the rise. Very frustrating. What I usually do is put my dough balls in gallon-size Ziploc bags then cut them open with scissors. Works like a charm. I'm going to try the proofing trays that I just bought.

I contacted my General Mills regional rep and he is shipping me a sample of the new Gold Medal Neapolitan flour. Thanks for the suggestion.

Is this a restaurant flour sold in large bags? I live fairly close to the General Mills Headquarters in Plymouth, MN. Knowing they made such a flour I thought if they were going to sell it retail in grocery stores it would be close by as that was the practice of my former company, Target, before rolling out nationally. Alas, in checking upscale grocery stores, co-ops and low-cost grocery stores in the area, nada.

Mine get stuck and I have to finesse them out without blowing the rise. Very frustrating. What I usually do is put my dough balls in gallon-size Ziploc bags then cut them open with scissors. Works like a charm. I'm going to try the proofing trays that I just bought.

when i pull them from the fridge, i remove the cap, re-oil the sides and then flip it upside down onto an oiled countertop where i leave them to warm - the dough will slowly lower itself and raise up, and as long as you oiled it well the top pulls right off when you're ready to shape

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i'm making a pizza utility app (currently "sourdough timer" and "ingredient quantity calculator"). works on smartphones, tablets and computers. check it out and give suggestions!http://pizzautility.makebendrink.com/

In addition to your list I'm assuming you have an IR temperature gun??

Do you suggest any? This Rosewill one is highly reviewed and is currently ~60% off (+40 is include in price, + 30% off with promo code EMCPGPF95, ends 3/12) (i removed the URL)

i can have it shipped here for $17 total. but then there are slightly cheaper ones and way way more expensive ones. i'm guessing it doesn't have to be fancy.

« Last Edit: March 12, 2014, 08:20:40 AM by anverc »

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i'm making a pizza utility app (currently "sourdough timer" and "ingredient quantity calculator"). works on smartphones, tablets and computers. check it out and give suggestions!http://pizzautility.makebendrink.com/

I bought one to try and my dough expanded into the bulging side, then I had a very difficult time coaxing it out.

Steve,

I have tried these (Winco) spun aluminum pans and do not recommend them as they stain the dough-I'm guessing aluminum oxide. Perhaps a similarly shaped bowl made of stainless steel would do better. I prefer "poly" bowls and boxes.

I have tried these (Winco) spun aluminum pans and do not recommend them as they stain the dough-I'm guessing aluminum oxide. Perhaps a similarly shaped bowl made of stainless steel would do better. I prefer "poly" bowls and boxes.

Bob, thanks, maybe I'll try the poly bowls. I do not like the aluminum one at all.